A washed Geisha coffee from Barrios Altos in Cajamarca, Peru, grown at 1800 meters altitude by third-generation farmer Nancy Mendoza. This is her first Geisha harvest, having previously worked with Caturra and Bourbon varieties. The coffee features sparkling acidity with tasting notes of pink lemonade and cherry. Processing includes selection of ripe cherries, initial washing, 72-hour fermentation in sealed grainpro bags, pulping, additional 48-hour fermentation, triple washing, and sun drying on raised beds.
Aaron and Ryley Stout launched Sunday Coffee Project in Portland, Oregon in the fall of 2021, with Aaron initially renting one hour per week at a shared roasting space and learning the craft through hands on practice. The roastery works with importers and exporters who pay well above commodity market prices, ensuring farmers earn living wages. Coffee is roasted every Monday and shipped every Tuesday. The packaging, designed by Sarah Brown, draws on cereal box nostalgia, with color coded characters, Portland bridge illustrations, and a Sunday activities checklist standing in for the usual nutrition facts. It has earned recognition from Sprudge and the SCA Coffee Design Awards.
